Winter Fruit Salad

20-ounce can pineapple chunks, natural juice

3 1/8-ounce package cook-and-serve vanilla pudding

1 quart mixed fresh fruit chunks (apples, oranges, bananas or pears)

3/4 cup chopped pecans

1/3 cup flaked coconuts

whipped topping

2 cups Cool Whip (optional)

In a saucepan, combine pineapple juice and pudding mix. Cook until thick. Cool. Toss with pineapple chunks, fruit chunks, pecans and coconut. Chill until ready to serve. Top with whipped topping.

For lighter dressing: Fold in 2 cups of Cool Whip.

Makes 6 to 8 servings.

Marlene Mead,
Wood River